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Eumarrah Hobart |
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HAS A LOWER GLUTEN CONTENT THAN WHEAT FLOUR
Barley flour is a non-wheat flour that contains less gluten than traditional wheat flours. A versatile flour with a rich nutty flavour. High in soluble & insoluble fibre.
HOW TO USE
> Ideal for baking. Barley flour makes delicious but not-very-spongy bread.
> In muffins, cakes and pancake recipes replace up to 1/3 of the wheat flour with barley, and add a bit more liquid as it is more absorbent.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Australia 100%
Nutrition info per 100g: Energy 1420 kJ; Protein 10.4 g; Total Fat 3.4 g; -Saturated 0.6 g; Carbohydrate 57.7 g; -Sugars 1 g; Sodium 9.5 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
